Time to Make the Doodads

In December, we make doodads, but only as gifts for other people. We make them in large quatities at a fast and sloppy pace that ensures lots of deformed ones. Etiquette requires we eat these within the home.

Doodads are the perfect gluten free thing to bring to a holiday whatever. They are great with tea or whiskey. They are mindless and fun to make. You can listen to REM albums and talk about the 1990’s while you unwrap a thousand Rolos and/or Hershey’s Hugs or Kisses. Another nice thing about doodads is that they can be gluten free and normies will still covet your food.

Ingredients:

small pretzels

Rolos or Hershey’s Hugs or Hershey’s Kisses

m&m’s in colors to suit your theme

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Heat the oven to 250F. Line a sheet pan with parchment. Spread out the pretzels. Place one Rolo, Hug, or Kiss on each pretzel.

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(Raw)

Place this in the oven until the chocolates are glossy and softened, about 3 – 4 minutes.

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(Glossy and soft and smooshable)

CAUTION: If you leave them in the oven for too long, the chocolate gets crumbly and gross (although not inedible.)

Remove pan from oven and bloop an m&m on top, using the m&m as a tool to smoosh the softened chocolate into the pretzel.

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Bloop.

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Once they’re not sticky, they can be made into a beautiful heap.

Refrigerate or set your tray of goodness out on the porch until the chocolate is not at all sticky. (About fifteen minutes, depending on the weather.) Package the prettiest doodads up with ribbons and holiday greetings. Store the rest in a jar in the fridge or at cool room temperature.

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Bingo.

If you are very lucky, when you reach for one to eat, it will be stuck to one or two others. Deformed! #sad.

Carbs = 5 – 7g CHO each, depending on ingredients and level of deformity.

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Deep thoughts.

Bigfoot say other thing

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